Green Beans with Bacon and Shallots
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Family Tested & Approved
green beans, trimmed, cut into 2-inch pieces
bacon, thinly sliced crosswise
shallot, finely chopped (about 4 large)
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain. Rinse under cold water.
Drain well. Pat dry with paper towels.
(Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
Cook bacon in heavy large skillet over medium heat until crisp.
Transfer to paper towels and drain.
Discard all but 3 tablespoons bacon fat in skillet.
Add butter to skillet and melt over medium heat.
Add shallots and saute until tender and golden, about 4 minutes.
Add beans and saute until heated through, about 6 minutes.
Add bacon to skillet and toss to blend.
Season to taste with salt and pepper.
Transfer to bowl and serve.
Last Updated: Thu, Nov 24, 2016